Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction
Authors
Keywords
NADESs, Pressurized hot water extraction, Anthocyanins, Grape pomace
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 149, Issue -, Pages 111889
Publisher
Elsevier BV
Online
2021-06-09
DOI
10.1016/j.lwt.2021.111889
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Latest developments in polyphenol recovery and purification from plant by-products: A review
- (2020) Courage Sedem Dzah et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The phenolic profile extracted from the desiccation-tolerant medicinal shrub Myrothamnus flabellifolia using Natural Deep Eutectic Solvents varies according to the solvation conditions
- (2020) Joanne Bentley et al. PHYTOCHEMISTRY
- Sustainable ultrasound-assisted extraction of valuable phenolics from inflorescences of Helichrysum arenarium L. using natural deep eutectic solvents
- (2020) Milena Ivanović et al. INDUSTRIAL CROPS AND PRODUCTS
- Application of deep eutectic solvents as a green and biodegradable media for extraction of anthocyanin from black carrots
- (2020) Duygu Aslan Türker et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Natural deep eutectic solvents couple with integrative extraction technique as an effective approach for mulberry anthocyanin extraction
- (2019) Na Guo et al. FOOD CHEMISTRY
- Extraction techniques and analysis of anthocyanins from food sources by mass spectrometry: An update
- (2018) Paulina Ongkowijoyo et al. FOOD CHEMISTRY
- Enhanced and green extraction of bioactive compounds from Lippia citriodora by tailor-made natural deep eutectic solvents
- (2018) M. Ivanović et al. FOOD RESEARCH INTERNATIONAL
- Subcritical water extraction enhancement by adding deep eutectic solvent for extracting xanthone from mangosteen pericarps
- (2018) Siti Machmudah et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Extraction techniques with deep eutectic solvents
- (2018) Sara C. Cunha et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo
- (2018) José Pérez-Navarro et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity
- (2017) J. Valls et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Natural deep eutectic solvents and ultrasound-assisted extraction: Green approaches for extraction of wine lees anthocyanins
- (2017) Tomislav Bosiljkov et al. FOOD AND BIOPRODUCTS PROCESSING
- Extraction of natural flavorings with antioxidant capacity from cooperage by-products by green extraction procedure with subcritical fluids
- (2017) M.E. Alañón et al. INDUSTRIAL CROPS AND PRODUCTS
- Design, synthesis and properties of acidic deep eutectic solvents based on choline chloride
- (2017) Yingna Cui et al. JOURNAL OF MOLECULAR LIQUIDS
- Green extraction of grape skin phenolics by using deep eutectic solvents
- (2016) Marina Cvjetko Bubalo et al. FOOD CHEMISTRY
- Application of natural deep eutectic solvents to the extraction of anthocyanins from Catharanthus roseus with high extractability and stability replacing conventional organic solvents
- (2016) Yuntao Dai et al. JOURNAL OF CHROMATOGRAPHY A
- A systematic analysis strategy for accurate detection of anthocyanin pigments in red wines
- (2016) Si-Yu Li et al. RAPID COMMUNICATIONS IN MASS SPECTROMETRY
- Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review
- (2016) Francisco J. Barba et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Highly efficient extraction of anthocyanins from grape skin using deep eutectic solvents as green and tunable media
- (2015) Kyung Min Jeong et al. ARCHIVES OF PHARMACAL RESEARCH
- Anthocyanin extraction from plant tissues: A review
- (2015) S. Silva et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Characterization of pressurized hot water extracts of grape pomace: Chemical and biological antioxidant activity
- (2015) J.R. Vergara-Salinas et al. FOOD CHEMISTRY
- A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts
- (2015) Christina Drosou et al. INDUSTRIAL CROPS AND PRODUCTS
- Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques
- (2015) Joana Oliveira et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Deep Eutectic Solvents (DESs) and Their Applications
- (2014) Emma L. Smith et al. CHEMICAL REVIEWS
- Optimization of Extraction of Bioactive Compounds from Different Types of Grape Pomace Produced at Wineries and Distilleries
- (2014) Carla Brazinha et al. JOURNAL OF FOOD SCIENCE
- Production of an anthocyanin-rich food colourant fromThymus moroderiand its application in foods
- (2014) Miriam Cristina Díaz-García et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties
- (2014) Isabelle Ky et al. MOLECULES
- Natural deep eutectic solvents as new potential media for green technology
- (2013) Yuntao Dai et al. ANALYTICA CHIMICA ACTA
- Natural Deep Eutectic Solvents as a New Extraction Media for Phenolic Metabolites in Carthamus tinctorius L.
- (2013) Yuntao Dai et al. ANALYTICAL CHEMISTRY
- Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (“BRS Rúbea”דIAC 1398-21”)
- (2013) Ellen Silva Lago-Vanzela et al. FOOD RESEARCH INTERNATIONAL
- Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation
- (2013) José R. Vergara-Salinas et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Deep eutectic solvents: syntheses, properties and applications
- (2012) Qinghua Zhang et al. CHEMICAL SOCIETY REVIEWS
- Antioxidant activity of grape skin aqueous extracts from pressurized hot water extraction combined with electron paramagnetic resonance spectroscopy
- (2011) Lenka Šťavíková et al. TALANTA
- Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages
- (2010) Bénédicte Lorrain et al. FOOD CHEMISTRY
- Subcritical Solvent Extraction of Anthocyanins from Dried Red Grape Pomace
- (2010) Jeana K. Monrad et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More